What is mango sticky rice ice cream?

Mango sticky rice ice cream is a frozen version of the Thai dessert. It blends ripe mango, sticky rice, and coconut milk into a chewy, creamy ice cream.

Does sticky rice work in ice cream?

Yes, sticky rice adds a chewy texture that holds up well when frozen. It absorbs coconut milk and balances the sweetness beautifully.

Can I make mango sticky rice ice cream without an ice cream maker?

Yes! This recipe is no-churn. You blend mango, coconut milk, sweetened condensed milk, and fold in cooked sticky rice before freezing.

How long does mango sticky rice ice cream last?

It stays fresh for up to two weeks in a sealed container. For best texture, consume within the first week.

Mango Sticky Rice Ice Cream – Tropical No-Churn Dessert You’ll Crave

Name: Mango Sticky Rice Ice Cream
Prep time: 10 min
Cook time: 20 min
Total time: 8 h
Cuisine: Thai-Inspired
Ingredients: 2 ripe mangoes (fresh or thawed frozen); 1 1/2 cups full-fat coconut milk; 1/2 cup sweetened condensed milk; 1 cup cooked sticky rice (glutinous rice); Pinch of salt; Optional: 1/2 tsp pandan or vanilla extract; Optional: Toasted coconut or sesame brittle for garnish

Mango Sticky Rice Ice Cream

Print Recipe

A creamy, chewy tropical twist on the classic Thai dessert — mango sticky rice ice cream is easy, no-churn, and full of coconut-mango flavor.

Author: SARAH
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 8 hours
Yield: 1 quart 1x
Category: Frozen Desserts
Method: No-Churn
Cuisine: Thai-Inspired

Ingredients

Scale

2 ripe mangoes (fresh or thawed frozen)

1 1/2 cups full-fat coconut milk

1/2 cup sweetened condensed milk

1 cup cooked sticky rice (glutinous rice)

Pinch of salt

Optional: 1/2 tsp pandan or vanilla extract

Optional: Toasted coconut or sesame brittle for garnish

Instructions

1. Cook sticky rice until tender. Let it cool.

2. Blend mango, coconut milk, condensed milk, salt, and optional flavorings until smooth.

3. Fold cooled sticky rice into mango-coconut mixture.

4. Pour into a freezer-safe container and press parchment paper on top.

5. Freeze for 6–8 hours or overnight until scoopable.

6. Let soften 5–10 minutes before serving. Garnish as desired.

Notes

Use sweet, ripe mangoes like Ataulfo or Fumang for best flavor.

For a vegan version, replace condensed milk with coconut cream + maple syrup.

Store up to 2 weeks, covered well to avoid ice crystals.

Nutrition

Serving Size: 1/2 cup
Calories: 180
Sugar: 18g
Sodium: 35mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 5mg

Keywords: mango sticky rice ice cream, Thai mango ice cream, no churn tropical ice cream

Find it online: https://spoonrecipes.com/mango-sticky-rice-ice-cream/